Experiments? With vegetable salad recipes? So what’s going on in Monia’s kitchen now?
Well, most of the time I know what I’m doing (I have to with my Chef around - lol!)
But I have to admit when I made this chicken salad recipe, I was really just winging it. I was making my chicken salad sandwich for my Chef and me, and I had vegetables from my garden I wanted to use for something. So I thought I would make a another little salad as a side dish.
Well if I’m writing about this at all, you can imagine that it was a success! So here is my Chef-approved chicken vegetable salad for you!
1 chicken breast
1 tablespoon butter
1 kiwi fruit
1 small zucchini
15 black bean pods
10 cherry tomatoes
1 small can of corn
2-3 broccoli florets
3 tablespoons mayonnaise
1 green onion
Wash the chicken breast thoroughly and dry with paper towels. Cut into small cube size pieces.
Melt the butter in a skillet over medium heat. Add the chopped chicken breasts. Saute until nicely light and crisp, and has that nice golden brown color. Set aside when done.
Now we put together the salad ingredients. First, get your broccoli florets by cutting 2 or 3 off the broccoli stem. Soak in water.
Peel the kiwi. Rinse it well. Slice in half and then cut each half into more slices.
Place in a large bowl. Wash and dry the zucchini. Cut into thick slices, and then quarter each slice.
Place into the bowl.
Open the beans and rinse them well. Dry lightly and place in a bowl. Wash the tomatoes. Cut each in half and place into bowl with the other ingredients. Add the corn.
Add the mayonnaise. Mix everything really well.
Remove the broccoli florets from the soaking water and cut into smaller bite size pieces. Add to the salad and mix well. Add the chicken.
Wash the green onions. Cut into small pieces, but put in a separate small bowl. Add the parsley to the onions.
When you’re ready to serve, spoon some of the mayonnaise salad into a serving bowl. Then sprinkle lightly with the onion and parsley mixture.
Enjoy my chicken vegetable salad recipe!